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About G.U.L.F .
S
ustainable S eafood Program under Audubon Nature Institute
Aquarium, Zoo, Insectarium and
- ther educational facilities in New
Orleans
Founded in 2012 Home-grown, boots on the ground
program
About G.U.L.F . S ustainable S eafood Program under Audubon - - PowerPoint PPT Presentation
About G.U.L.F . S ustainable S eafood Program under Audubon - - PowerPoint PPT Presentation
About G.U.L.F . S ustainable S eafood Program under Audubon Nature Institute Aquarium, Zoo, Insectarium and other educational facilities in New Orleans G.U.L.F . Founded in 2012 Home-grown, boots on the ground program
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Regional Program
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Buyers with S ustainability Policies:
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Many buyers now have stringent reporting policies and deadlines to achieve certification
Companies are now requiring:
Direct supplier participation in FIPs Progress updates every 3-6 months Plans to meet certification standards
Larger companies (Kroger, S
ysco, Walmart) have a 2020 deadline to be sourcing from certified fisheries
Most are now accepting GSSI-recognized
certifications, not just MSC
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Audubon G.U.L.F . Responsible Fisheries Management (RFM) Certification
Developed in partnership with the Louisiana Department
- f Wildlife and Fisheries
The G.U.L.F
. RFM certification program officially launched in Fall 2016 and is available to all Gulf fisheries.
The first fishery certified was Louisiana Blue Crab Recent Progress: Received GS
S I Recognition October 2018
Certification development is complete
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Audubon G.U.L.F . S hrimp Fishery Improvement Proj ects (FIPs):
Louisiana Mississippi Alabama Texas
Note: Florida FIPs are
lead directly by the companies involved and Audubon only provides assistance when needed
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TEXAS S HRIMP FIP UPDATE LOUIS IANA S HRIMP FIP UPDATE
FIP TYPE: Comprehensive FIP Stage: 4- Improvements in fishery practices or management FIP TYPE: Comprehensive FIP Stage: 5- Improvements on the water
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MIS S IS S IPPI S HRIMP FIP UPDATE
FIP TYPE: Basic FIP Stage: 4- Improvements in fishery practices or management
SFP PROGRESS RATING:
B
GOOD PROGRESS
ALABAMA S HRIMP FIP UPDATE
FIP TYPE: Basic FIP Stage: 3- Workplan implemented and progress tracked
SFP PROGRESS RATING:
B
GOOD PROGRESS
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Industry Engagement
Tow Time Education Dock-side outreach
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Community Engagement and Outreach
App and Pocket Guides Consumer Engagement Restaurant Program
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Restaurant Program
A community of
restaurants dedicated to local, sustainable seafood
Train front of house staff
to be ambassadors for the Gulf seafood industry
Annual dinner series and
“ edible outreach” events throughout the year
Chef Council Tenney Flynn, Chair Cory Bahr Alan Ehrich Kristen Essig Alex Harrell Dana Honn Brian Landry Chris Lynch Ryan Prewitt S usan S picer
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